This recipe actually gives you two flavorful sauces, to use as a dressing for pasta or to give a fresh accent to all sorts of dishes, from steamed vegetables to roasted meats. The basic sauce is a simple, loose parsley pesto, quite good and easily whipped up any time of year. In summer, I cut ripe, sweet tomatoes into small pieces and mix them into the pesto. The juices and flesh of the tomatoes merge with the parsley sauce, creating a new dressing with multiple dimensions of flavor and texture.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.